Posted by: Zorymar | December 21, 2011

Easy Corn Bread

Dinner the other night consisted on some left-over tomato soup. I wanted to serve something alongside it that would be warm, comforting and tasty, so I tried making this quick corn bread from the Rebar Modern Food Cookbook. It was crumbly goodness and, with just some butter on top, went perfectly well with the soup . Even the left-over pieces we had the next day for lunch were delicious. Next time I might try putting some cheese in it, and perhaps even some chipotle paste.

1 cup cornmeal
1/2 cup unbleached flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk
2 eggs, beaten
5 tablespoons melted butter

Preheat the oven to 400 degrees. Combine dry ingredients in a bowl and wet ingredients in a separate bowl, then add the wet mix to the dry mix and fold until just combined. Butter a baking pan and pour in the mix, bake for about 25 minutes. You’ll know it’s done when you insert a toothpick and it comes out clean.

From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz.


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